Prepare home canning jars and lids according to manufacture’s instructions. Jars must be covered with water and boiled 10
minutes to sterilize. Combine apple juice, lemon juice, red hots, water, food coloring, mace and pectin. Tie cloves and
cinnamon stick in a spice bag. Add spice bag to juice mixture. Bring mixture to a boil, stirring constantly. Add sugar, stirring to dissolve. Bring to a rolling boil. Boil hard for 2 minutes. Remove from heat and skin foam, if necessary. Carefully ladle hot jelly into hot jars, leaving 1/4″ head space. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly. Do not use excessive force. Process jelly 5 minutes in a boiling water canner.

In a saucepan, melt chocolate chips. Add popcorn and nuts and stir
until they are well coated. Drop by spoonfuls (clusters) onto a
cookie sheet or wax paper and let set until firm. If you are in a
hurry to eat these, chill the clusters in the freezer for five
minutes. When firm, store in plastic bags.